Physiological Aspects of Grapes in Viticulture and Wine Making

This exam emphasizes the physiological processes of grapevines that contribute to successful viticulture and wine production. Students will probe into photosynthesis, nutrient uptake, and the cycles of growth and dormancy.

An in-depth understanding of these physiological aspects plays a crucial role in improving vineyard management practices and enhancing grape quality. This knowledge supports the viticulture sector in addressing the challenges posed by climate change and sustainability.

The examination will require the candidate to discuss and explain the mechanisms of physiological functions and their significance in the overall health of grapevines.

Students are encouraged to provide examples that connect physiological processes to vineyard management strategies, highlighting the practical implications in viticulture.